Tuesday, 8 October 2013

When I saw this
course – one that could potentially help Food Scientists understand the science of
soft matter – I thought that it should be shared.

Openculture – the best free
cultural and educational media on the web – found this course in Harvard,
Science and sold it to me with the following summary:“Put Harvard
researchers and world-class chefs together and what do you get? An unexpected
combination and a course called Science and Cooking:
From Haute Cuisine to the Science of Soft Matter. During the past
several decades, researchers have pushed the boundaries of soft matter science, a scientific field
that looks at how thermal stresses and thermal fluctuations change the
physical properties of everyday materials. Naturally this all applies to food
and cooking. Hence the premise of the course, which uses cooking to
explain fundamental principles in applied physics and engineering.”